JPH04325049A - Powder foaming agent - Google Patents
Powder foaming agentInfo
- Publication number
- JPH04325049A JPH04325049A JP3119296A JP11929691A JPH04325049A JP H04325049 A JPH04325049 A JP H04325049A JP 3119296 A JP3119296 A JP 3119296A JP 11929691 A JP11929691 A JP 11929691A JP H04325049 A JPH04325049 A JP H04325049A
- Authority
- JP
- Japan
- Prior art keywords
- parts
- foaming agent
- saturated
- lecithin
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000004088 foaming agent Substances 0.000 title claims abstract description 32
- 239000000843 powder Substances 0.000 title claims abstract description 21
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 15
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 14
- 235000010445 lecithin Nutrition 0.000 claims abstract description 14
- 239000000787 lecithin Substances 0.000 claims abstract description 14
- 229940067606 lecithin Drugs 0.000 claims abstract description 14
- GPLRAVKSCUXZTP-UHFFFAOYSA-N diglycerol Chemical class OCC(O)COCC(O)CO GPLRAVKSCUXZTP-UHFFFAOYSA-N 0.000 claims abstract description 13
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 12
- 239000010452 phosphate Substances 0.000 claims abstract description 12
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical class OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000021317 phosphate Nutrition 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 102000011632 Caseins Human genes 0.000 description 11
- 108010076119 Caseins Proteins 0.000 description 11
- 229940080237 sodium caseinate Drugs 0.000 description 11
- 239000004375 Dextrin Substances 0.000 description 10
- 229920001353 Dextrin Polymers 0.000 description 10
- 235000019425 dextrin Nutrition 0.000 description 10
- 239000003995 emulsifying agent Substances 0.000 description 10
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 9
- 238000005187 foaming Methods 0.000 description 9
- DUUKZBGYNMHUHO-UHFFFAOYSA-N 253MC0P0YV Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)COCC(O)CO DUUKZBGYNMHUHO-UHFFFAOYSA-N 0.000 description 8
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 239000008101 lactose Substances 0.000 description 7
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 6
- 235000014113 dietary fatty acids Nutrition 0.000 description 6
- 229930195729 fatty acid Natural products 0.000 description 6
- 239000000194 fatty acid Substances 0.000 description 6
- 229940083466 soybean lecithin Drugs 0.000 description 6
- 239000013078 crystal Substances 0.000 description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 229940105990 diglycerin Drugs 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000005484 gravity Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 3
- -1 propylene glycol fatty acid ester Chemical class 0.000 description 3
- 150000004671 saturated fatty acids Chemical group 0.000 description 3
- 235000021355 Stearic acid Nutrition 0.000 description 2
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 2
- 125000004432 carbon atom Chemical group C* 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 2
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 239000008117 stearic acid Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003084 food emulsifier Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 238000000199 molecular distillation Methods 0.000 description 1
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 229920000137 polyphosphoric acid Polymers 0.000 description 1
- 229940099402 potassium metaphosphate Drugs 0.000 description 1
- 235000019828 potassium polyphosphate Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Grain Derivatives (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は、飽和モノグリセライド
、飽和ジグリセリンモノエステル、レシチン及び重合リ
ン酸塩を必須成分とするケーキ、フライ用バッター及び
そのプレミックスに好適な安定性の良い粉末起泡剤に関
するものである。[Industrial Application Field] The present invention provides powder foaming with good stability suitable for cakes, frying batters, and premixes thereof, which contain saturated monoglycerides, saturated diglycerin monoesters, lecithin, and polymerized phosphates as essential components. This is related to drugs.
【０００２】0002
【従来の技術及び発明が解決しようとする課題】ケーキ
バッター、フライ用バッターの調整時に乳化剤配合の起
泡剤がしばしば使用されるが、その起泡性はモノグリセ
ライドのα結晶に由来するものである。α結晶は、熱力
学的に不安定で、順次β’ 、β結晶へと転移するにつ
れて起泡性は、徐々に低下していく。α結晶を如何に長
期間維持するかが、食品改良剤分野の大きなテーマとな
っている。[Prior Art and Problems to be Solved by the Invention] Foaming agents containing emulsifiers are often used when preparing cake batters and batters for frying, but their foaming properties are derived from the α-crystals of monoglycerides. . α crystals are thermodynamically unstable, and their foamability gradually decreases as they sequentially transform into β' and β crystals. How to maintain α crystals for a long period of time has become a major theme in the field of food improvers.
【０００３】ハーキバッターに対しては、モノグリセラ
イドのα結晶を、他の食品用乳化剤、例えば、プロピレ
ングリコール脂肪酸エステル、ソルビタン脂肪酸エステ
ル、ショ糖脂肪酸エステルと組み合わせ、ソルビトール
中で安定下させた、ゲル状起泡剤が常用されているが、
ハンドリング性が悪く、強く攪拌すると効力が落ち、プ
レミックスにした場合の起泡力も経時的に低下する欠点
を有している。一方、粉末タイプの起泡剤は、種々の方
法が提案されているが、（特開昭６２−５０３０２１、
特公昭６３−４７２ 、特開平１−１７６４３６、特開
平１−２４０１３４）プレミックス中の原材料特に小麦
粉中の水分が粉末起泡剤側に移行し、経時的に起泡力が
低下する欠点があり、長くとも２５℃で１２ヵ月までが
限界であった。ユーザー側でのプレミックスの保管状況
は、必ずしも良好とは言い難く、３０〜３５℃という夏
場条件での安定性も必要とされ、安定性の良い粉末起泡
剤の開発が望まれていた。[0003] For Herki batter, a gel-like product is prepared by combining α-crystals of monoglyceride with other food emulsifiers, such as propylene glycol fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester, and stabilizing it in sorbitol. Foaming agents are commonly used, but
It has the disadvantage that it has poor handling properties, its effectiveness decreases when it is strongly stirred, and its foaming power decreases over time when it is made into a premix. On the other hand, various methods have been proposed for powder-type foaming agents.
(Japanese Patent Publication No. 63-472, Japanese Patent Publication No. 1-176436, Japanese Patent Application Publication No. 1-240134) There is a drawback that the moisture in the raw materials, especially the flour, in the premix migrates to the powder foaming agent side, and the foaming power decreases over time. However, the maximum temperature was 12 months at 25°C. Storage conditions for premixes on the user side are not always good, and stability under summer conditions of 30 to 35°C is also required, and the development of a powdered foaming agent with good stability has been desired.
【０００４】0004
【課題を解決するための手段】本発明者らは、鋭意研究
を重ねた結果、ハンドリング性が容易で、ケーキ、フラ
イ用プレミックスへの添加も可能な、夏場３０〜３５℃
でも起泡安定性に優れた粉末起泡剤を開発するに至った
。[Means for Solving the Problems] As a result of extensive research, the present inventors have discovered a method that is easy to handle and can be added to premixes for cakes and fries, and that can be used at 30 to 35 degrees Celsius in summer.
However, we have now developed a powder foaming agent with excellent foaming stability.
【０００５】即ち本発明の粉末起泡剤は飽和モノグリセ
ライド、飽和ジグリセリンモノエステル、レシチン及び
重合リン酸塩を必須成分とし、これらにデキストリン、
カゼインナトリウム、水を加え、噴霧乾燥或いはエクス
トルーダーにて粉末化する事で容易に得られる。That is, the powder foaming agent of the present invention contains saturated monoglyceride, saturated diglycerin monoester, lecithin, and polymerized phosphate as essential components, and these include dextrin,
It can be easily obtained by adding sodium caseinate and water and powdering it by spray drying or using an extruder.
【０００６】[0006]
【作用】本発明に使用される飽和モノグリセライドは、
炭素数１０〜２２の飽和脂肪酸であり、好ましくはステ
アリン酸５０％以上の構成脂肪酸を持ち、更にはモノエ
ステル純度９０％以上の蒸留モノグリセライドが良い。[Action] The saturated monoglyceride used in the present invention is
It is a saturated fatty acid having 10 to 22 carbon atoms, preferably has a constituent fatty acid of 50% or more stearic acid, and is preferably a distilled monoglyceride with a monoester purity of 90% or more.
【０００７】本発明に用いられる飽和ジグセリンモノエ
ステルは、ジグリセリンと飽和脂肪酸のエステル化反応
、或いは、ジグリセリンと飽和トリグリセライドとのエ
ステル交換反応の後、通常分子蒸留法によって、目的に
合ったモノエステル純度まで高められる。構成脂肪酸は
炭素数１０〜２２の飽和脂肪酸であり、好ましくは、ス
テアリン酸純度が５０％以上であり、しばしば価格的に
有利な牛脂極度効果油系脂肪酸が用いられる。液体クロ
マトグラフィーによると、本発明に使用される飽和ジグ
リセリンモノエステルのモノエステル純度は、６５〜９
０％で、且つ遊離のジグリセリンを２〜１５％含む。[0007] The saturated diglycerin monoester used in the present invention is prepared by esterification reaction of diglycerin and saturated fatty acid or transesterification reaction of diglycerin and saturated triglyceride, and then, usually by molecular distillation method. Enhanced to monoester purity. The constituent fatty acids are saturated fatty acids having 10 to 22 carbon atoms, and preferably have a stearic acid purity of 50% or more, and are often economically advantageous beef tallow-based fatty acids. According to liquid chromatography, the monoester purity of the saturated diglycerin monoester used in the present invention is 65-9.
0% and contains 2-15% free diglycerin.
【０００８】本発明に使用されるレシチンは、モノグリ
セライドとジグリセリンモノエステルを均一化させ、起
泡性を付与させるが、大豆レシチン、卵黄レシチンそれ
らの分別レシチン、あるいは、酵素分解レシチンから選
ばれる１種若しくは２種以上のレシチンで、通常、価格
的に有利な大豆レシチンが使用される。その添加量は、
０．５〜４％で好ましくは、１〜３％が良い。The lecithin used in the present invention is one selected from soybean lecithin, egg yolk lecithin, fractionated lecithin thereof, or enzymatically decomposed lecithin, which homogenizes monoglyceride and diglycerin monoester and imparts foaming properties. Among the seeds or two or more types of lecithin, soybean lecithin is usually used because it is economically advantageous. The amount added is
It is preferably 0.5 to 4%, preferably 1 to 3%.
【０００９】重合リン酸塩は、ポリリン酸ナトリウム、
メタリン酸ナトリウム、ピロリン酸ナトリウトム、ポリ
リン酸カリウム、メタリン酸カリウム、ピロリン酸カリ
ウムから選ばれる１種若しくは、２種以上の重合リン酸
塩で、水溶液中においてコロイドを形成し、金属イオン
を封鎖する事で起泡の安定化に寄与する。又、粉末起泡
剤側への水分の移行を防ぎ、ミックス中での起泡力の安
定性を向上させる。添加量は、 ０．２〜５％が好まし
いが、風味上の問題から ０．５〜３％が好適である。Polymerized phosphates include sodium polyphosphate,
One or more polymeric phosphates selected from sodium metaphosphate, sodium pyrophosphate, potassium polyphosphate, potassium metaphosphate, and potassium pyrophosphate to form a colloid in an aqueous solution and sequester metal ions. This contributes to stabilizing foaming. It also prevents moisture from migrating to the powdered foaming agent side and improves the stability of foaming power in the mix. The amount added is preferably 0.2 to 5%, but from the viewpoint of flavor, 0.5 to 3% is suitable.
【００１０】本粉末起泡剤に含まれる乳化剤中の飽和モ
ノグリセライドと飽和ジグリセリンモノエステルの成分
比は、１： ０．５〜１： ５．５でこの範囲を外れる
と起泡力が不十分で経日安定性も良くない。The component ratio of saturated monoglyceride and saturated diglycerin monoester in the emulsifier contained in this powder foaming agent is 1:0.5 to 1:5.5, and if it is outside this range, the foaming power is insufficient. The stability over time is also not good.
【００１１】本発明の粉末起泡剤を製造するには、例え
ば乳糖ブドウ糖、マルトース、デキストリン等の糖類と
カゼインナトリウム、重合リン酸塩を５０〜７０℃の水
溶液とし、これに加熱溶融した飽和モノグリセライド、
飽和ジグリセリンモノエステル、レシチンを加えて乳化
液とし、噴霧乾燥により、水分５％以下の粉末を得る。
また原材料を二軸エクストルーダーに連続的に供給し、
加圧処理することによっても良好な粉末起泡剤を得ると
ができる。To produce the powdered foaming agent of the present invention, for example, sugars such as lactose glucose, maltose, and dextrin, sodium caseinate, and polymerized phosphate are made into an aqueous solution at 50 to 70°C, and a saturated monoglyceride is heated and melted in this aqueous solution. ,
Add saturated diglycerin monoester and lecithin to make an emulsion, and spray dry to obtain a powder with a water content of 5% or less. In addition, raw materials are continuously fed to a twin-screw extruder,
A good powder foaming agent can also be obtained by pressure treatment.
【００１２】0012
【実施例】以下、実施例及び比較例を挙げて本発明を詳
細に説明するが、本発明は、これらの実施例に限定され
るものではない。EXAMPLES The present invention will be explained in detail below with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.
【００１３】（実施例１）水側成分として、デキストリ
ン３８部、乳糖２５部、カゼインナトリウム３部、重合
リン酸塩（武田薬品工業（株）ポリリン酸１−Ｄ）１部
を６０℃の湯 １８５部に溶解し、これに乳化剤として
グリセリンモノテアレート１０部、ジグリセリンモノス
テアレート２０部、大豆レシチン３部を加熱溶解後混合
する。高圧ピストンホモジナイザー（圧力 １５０ｋｇ
／ｃｍ２ →５０ｋｇ／ｃｍ２ ）を通して乳化液とし
、これを噴霧乾燥して粉末起泡剤サンプルを得た。(Example 1) As water components, 38 parts of dextrin, 25 parts of lactose, 3 parts of sodium caseinate, and 1 part of polymerized phosphate (Polyphosphoric acid 1-D, manufactured by Takeda Pharmaceutical Co., Ltd.) were added to hot water at 60°C. To this, 10 parts of glycerin monostearate, 20 parts of diglycerin monostearate, and 3 parts of soybean lecithin as emulsifiers are mixed after heating and dissolving. High pressure piston homogenizer (pressure 150kg)
/cm2 → 50 kg/cm2) to form an emulsion, which was spray-dried to obtain a powdered foaming agent sample.
【００１４】（実施例２）水側成分としてデキストリン
５３部、マルトース１５部、カゼインナトリウム３部、
重合リン酸塩１部、乳化剤としてグリセリンモノステア
レート５部、ジグリセリンモノステアレート２０部、酵
素分解レシチン３部を用い実施例１に従い、粉末起泡剤
サンプルを調整した。(Example 2) As water side components, 53 parts of dextrin, 15 parts of maltose, 3 parts of sodium caseinate,
A powder foaming agent sample was prepared according to Example 1 using 1 part of polymerized phosphate, 5 parts of glycerin monostearate, 20 parts of diglycerin monostearate, and 3 parts of enzymatically decomposed lecithin as emulsifiers.
【００１５】（実施例３）水側成分としてデキストリン
３９部、マルトース２２部、カゼインナトリウム３部、
重合リン酸塩３部、乳化剤としてグリセリンモノステア
レート１０部、ジグリセリンモノステアレート２０部、
大豆レシチン３部を用い実施例１に従い粉末起泡剤サン
プルを調整した。(Example 3) As water side components, 39 parts of dextrin, 22 parts of maltose, 3 parts of sodium caseinate,
3 parts of polymerized phosphate, 10 parts of glycerin monostearate as an emulsifier, 20 parts of diglycerin monostearate,
A powdered foaming agent sample was prepared according to Example 1 using 3 parts of soybean lecithin.
【００１６】（実施例４）水側基剤としてデキストリン
３８部、乳糖２０部、カゼインナトリウム３部、乳化剤
としてグリセリンモノステアレート１０部、ジグリセリ
ンモノステアレート２５部、フォスファチジルコリン２
部、酵素分解レシチン１部を用い、実施例１に従い、粉
末起泡剤サンプルを調整した。(Example 4) 38 parts of dextrin, 20 parts of lactose, 3 parts of sodium caseinate as a water base, 10 parts of glycerin monostearate, 25 parts of diglycerin monostearate, 2 parts of phosphatidylcholine as an emulsifier.
A powdered foaming agent sample was prepared according to Example 1 using 1 part of enzymatically decomposed lecithin.
【００１７】（実施例５）デキスリン５３部、マルトー
ス１５部、カゼインナトリウム３部、重合リン酸塩１部
を粉体混合し、更に溶解したグリセリンモノステアレー
ト５部、ジグリセリンモノステアレート２０部、酵素分
解レシチン３部を均一に粉体側に吸着させる。二軸エク
ストルーダーに連続的に供給し品温 １２０℃、圧力
１５０ｋｇ／ｃｍ２ 、スクリュー回転数 １５０ｒｐ
ｍで処理し、粉末起泡剤サンプルを調整した。(Example 5) 53 parts of dexrin, 15 parts of maltose, 3 parts of sodium caseinate, and 1 part of polymerized phosphate were mixed in powder form, and then dissolved in 5 parts of glycerin monostearate and 20 parts of diglycerin monostearate. , 3 parts of enzymatically decomposed lecithin is evenly adsorbed onto the powder side. Continuously fed to a twin-screw extruder, product temperature 120℃, pressure
150kg/cm2, screw rotation speed 150rp
Powder foaming agent samples were prepared by processing with m.
【００１８】（比較例１）水側成分としてデキストリン
４１部、乳糖２０部、カゼインナトリウム３部、重合リ
ン酸塩１部、乳化剤としてのグルセリンモノステアレー
ト１０部、ジグリセリンモノステアレート２５部を用い
、実施例１に従い粉末起泡剤サンプルを調整した。(Comparative Example 1) Water side components: 41 parts of dextrin, 20 parts of lactose, 3 parts of sodium caseinate, 1 part of polymerized phosphate, 10 parts of glycerin monostearate and 25 parts of diglycerin monostearate as emulsifiers. A powdered foaming agent sample was prepared according to Example 1 using the following.
【００１９】（比較例２）水側成分としてデキストリン
４０部、乳糖１９部、カゼインナトリウム３部、重合リ
ン酸塩１部、乳化剤としてのグルセリンモノステアレー
ト４部、ジグリセリンモノステアレート３０部、酵素分
解レシチン３部を用い、実施例１に従い粉末起泡剤サン
プルを調整した。(Comparative Example 2) Water side components: 40 parts of dextrin, 19 parts of lactose, 3 parts of sodium caseinate, 1 part of polymerized phosphate, 4 parts of glycerin monostearate and 30 parts of diglycerin monostearate as emulsifiers. A powdered foaming agent sample was prepared according to Example 1 using 3 parts of enzymatically degraded lecithin.
【００２０】（比較例３）水側成分としてデキストリン
４５部、乳糖２０部、カゼインナトリウム３部、重合リ
ン酸塩１部、乳化剤としてのグルセリンモノステアレー
ト５部、テトラグリセリンモノステアレート２５部、大
豆レシチン１部を用い、実施例１に従い粉末起泡剤サン
プルを調整した。(Comparative Example 3) Water side components: 45 parts of dextrin, 20 parts of lactose, 3 parts of sodium caseinate, 1 part of polymerized phosphate, 5 parts of glycerin monostearate and 25 parts of tetraglycerin monostearate as emulsifiers. A powdered foaming agent sample was prepared according to Example 1 using 1 part of soybean lecithin.
【００２１】（比較例４）水側成分としてデキストリン
３９部、乳糖２５部、カゼインナトリウム３部、乳化剤
としてのグルセリンモノステアレート１０部、ジグリセ
リンモノステアレート２０部、大豆レシチン３部を用い
、実施例１に従い粉末起泡剤サンプルを調整した。(Comparative Example 4) Using 39 parts of dextrin, 25 parts of lactose, 3 parts of sodium caseinate as water components, 10 parts of glycerin monostearate, 20 parts of diglycerin monostearate, and 3 parts of soybean lecithin as emulsifiers. Powdered foaming agent samples were prepared according to Example 1.
【００２２】＜効果例１ ケーキミックスでの評価＞
実施例１〜５、比較例１〜４で得られた粉末起泡剤サン
プルについて評価をする為、小麦粉 １００部、砂糖
１００部、ベーキングパウダー１部、粉末起泡剤サンプ
ル１０部を粉体混合後、ガスバリヤー性の高いラミネー
ト袋に計量、ヒートシール後、３５℃の恒温器中に保存
した。１２ヵ月経過後、全卵８５部、水４５部を加え、
５フォート縦型ミキサー（品川製作所（株））にて低速
１分、高速５分混合し、生地比重を測定した。その結果
を表−１に示す。<Effect Example 1: Evaluation using cake mix>
In order to evaluate the powdered foaming agent samples obtained in Examples 1 to 5 and Comparative Examples 1 to 4, 100 parts of flour, sugar
After mixing 100 parts of baking powder, 1 part of baking powder, and 10 parts of a powdered foaming agent sample, the mixture was weighed into a laminate bag with high gas barrier properties, heat-sealed, and stored in a thermostat at 35°C. After 12 months, add 85 parts of whole eggs and 45 parts of water.
The dough was mixed for 1 minute at low speed and 5 minutes at high speed using a 5-Fort vertical mixer (Shinagawa Seisakusho Co., Ltd.), and the specific gravity of the dough was measured. The results are shown in Table-1.
【００２３】[0023]
【表１】[Table 1]
【００２４】＜効果例−２ フライ用バッターミック
スでの評価＞実施例１、２、５、比較例１、２で得られ
た粉末起泡剤サンプルについて評価をする為、小麦粉
１００部、粉末起泡剤５部を粉体混合後、効果例−１に
従い、安定性試験を実施した。１２ヵ月経過後、水 ２
００部を加え低速１分、高速５分混合し、生地比重を測
定した。その結果を表２に示す。<Effect Example-2 Evaluation of batter mix for frying> In order to evaluate the powdered foaming agent samples obtained in Examples 1, 2, and 5 and Comparative Examples 1 and 2, wheat flour
After mixing 100 parts of powder foaming agent and 5 parts of powder foaming agent, a stability test was conducted according to Effect Example-1. After 12 months, Wednesday 2
00 parts were added and mixed for 1 minute at low speed and 5 minutes at high speed, and the specific gravity of the dough was measured. The results are shown in Table 2.
【００２５】[0025]
【表２】[Table 2]
【００２６】[0026]
【発明の効果】表１、２に示す様に、３５℃−１２ヵ月
という苛酷な条件の下で本発明の粉末起泡剤の生地比重
は、スタート時の生地比重とほとんど変化しておらず、
長期安定性に優れハンドリング性も良好で、ケーキフラ
イ用バッターのプレミックスに大いに利用可能である。[Effects of the Invention] As shown in Tables 1 and 2, under the harsh conditions of 35°C for 12 months, the dough specific gravity of the powdered foaming agent of the present invention hardly changed from the dough specific gravity at the start. ,
It has excellent long-term stability and good handling properties, and can be widely used as a premix for batter for cake frying.
Claims (2)
リンモノエステル、レシチン及び重合リン酸塩を必須成
分とすることを特徴とする粉末起泡剤。1. A powder foaming agent characterized by containing saturated monoglyceride, saturated diglycerin monoester, lecithin, and polymerized phosphate as essential components.
セリンモノエステルの成分比が１： ０．５〜１： ５
．５で、レシチン及び重合リン酸塩が、全体に対し、そ
れぞれ ０．５〜４％及び ０．５〜５％添加された請
求項１記載の粉末起泡剤。[Claim 2] The component ratio of saturated monoglyceride and saturated diglycerin monoester is 1:0.5 to 1:5.
．． 5. The powder foaming agent according to claim 1, wherein lecithin and polymerized phosphate are added in an amount of 0.5 to 4% and 0.5 to 5%, respectively, based on the total amount.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3119296A JPH0716353B2 (en) | 1991-04-23 | 1991-04-23 | Powder foaming agent |
| US07/787,789 US5196226A (en) | 1991-04-23 | 1991-11-04 | Powdery foaming agent |
| GB9124344A GB2254993B (en) | 1991-04-23 | 1991-11-15 | Powdery foaming agent |
| DE4213258A DE4213258C2 (en) | 1991-04-23 | 1992-04-22 | Powdery foaming agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3119296A JPH0716353B2 (en) | 1991-04-23 | 1991-04-23 | Powder foaming agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04325049A true JPH04325049A (en) | 1992-11-13 |
| JPH0716353B2 JPH0716353B2 (en) | 1995-03-01 |
Family
ID=14757905
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3119296A Expired - Fee Related JPH0716353B2 (en) | 1991-04-23 | 1991-04-23 | Powder foaming agent |
Country Status (4)
| Country | Link |
|---|---|
| US (1) | US5196226A (en) |
| JP (1) | JPH0716353B2 (en) |
| DE (1) | DE4213258C2 (en) |
| GB (1) | GB2254993B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996019118A1 (en) * | 1994-12-22 | 1996-06-27 | Kao Corporation | Modifier and modifier composition for protein-containing substance |
| JP2012005349A (en) * | 2010-05-21 | 2012-01-12 | Nisshin Foods Kk | Corn dog mix |
| JP2013132219A (en) * | 2011-12-26 | 2013-07-08 | Nippon Flour Mills Co Ltd | Liquid seasoning composition used in foamed state |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL9400757A (en) * | 1994-05-06 | 1995-12-01 | Campina Melkunie Bv | Heat-stable oil-in-water emulsions stabilized by hydrolysates. |
| US5840210A (en) * | 1996-02-08 | 1998-11-24 | Witco Corporation | Dry foamable composition and uses thereof |
| US5773068A (en) * | 1996-02-20 | 1998-06-30 | Solutia Inc. | Leavening system and products therefrom |
| JP3140375B2 (en) * | 1996-06-24 | 2001-03-05 | 理研ビタミン株式会社 | Foaming composition for food |
| EP0882401A1 (en) * | 1997-04-24 | 1998-12-09 | Gist-Brocades B.V. | Leavening compositions |
| UA73327C2 (en) * | 1999-11-15 | 2005-07-15 | Water and oil emulsion | |
| CA2895102A1 (en) * | 2006-04-18 | 2007-11-01 | Ekr Therapeutics, Inc. | Pre-mixed, ready-to-use pharmaceutical compositions |
| WO2010071425A2 (en) | 2008-12-17 | 2010-06-24 | Campina Nederland Holding B.V. | Cold soluble foamer |
| JP6836440B2 (en) * | 2017-03-27 | 2021-03-03 | 第一工業製薬株式会社 | Powder emulsifier composition, method for producing powder emulsifier composition, food containing powder emulsifier composition |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56131344A (en) * | 1980-03-15 | 1981-10-14 | Taiyo Kagaku Kk | Preparation of foaming fat or oil for cake |
| DK244685D0 (en) * | 1985-05-31 | 1985-05-31 | Nexus Aps | POLYGLYCEROLEMULGATOR |
| JPS63472A (en) * | 1986-06-19 | 1988-01-05 | Canon Inc | Vacuum device for forming film |
| JP2602680B2 (en) * | 1987-12-28 | 1997-04-23 | 鐘淵化学工業株式会社 | Foamable composition and method for producing the same |
| JP2639550B2 (en) * | 1988-03-22 | 1997-08-13 | 株式会社林原生物化学研究所 | Powder foaming agent |
-
1991
- 1991-04-23 JP JP3119296A patent/JPH0716353B2/en not_active Expired - Fee Related
- 1991-11-04 US US07/787,789 patent/US5196226A/en not_active Expired - Fee Related
- 1991-11-15 GB GB9124344A patent/GB2254993B/en not_active Expired - Fee Related
-
1992
- 1992-04-22 DE DE4213258A patent/DE4213258C2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996019118A1 (en) * | 1994-12-22 | 1996-06-27 | Kao Corporation | Modifier and modifier composition for protein-containing substance |
| JP2012005349A (en) * | 2010-05-21 | 2012-01-12 | Nisshin Foods Kk | Corn dog mix |
| JP2013132219A (en) * | 2011-12-26 | 2013-07-08 | Nippon Flour Mills Co Ltd | Liquid seasoning composition used in foamed state |
Also Published As
| Publication number | Publication date |
|---|---|
| GB9124344D0 (en) | 1992-01-08 |
| DE4213258C2 (en) | 2003-02-13 |
| DE4213258A1 (en) | 1992-10-29 |
| GB2254993B (en) | 1994-11-09 |
| GB2254993A (en) | 1992-10-28 |
| JPH0716353B2 (en) | 1995-03-01 |
| US5196226A (en) | 1993-03-23 |
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